One-Pot Creamy Tortellini Soup

Ingredients

• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 4 medium potatoes (cubed)
• 2 small carrots (sliced)
• 3 large tomatoes (chopped)
• 4 chicken thighs (skinless)
• 1.2 L water
• 250 g tortellini or cappelletti (fresh or dried pasta)
• 3 tbsp creamy cheese spread (optional (such as Requeijão))
• 4 tbsp grated parmesan cheese
• 0.5 tsp smoked paprika
• 1 tsp dried parsley
• 4 tbsp fresh parsley (or herb of your choice, chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   In a large pot, melt 2 tbsp of butter over medium heat.

2. 2

   Add the chopped onion and minced garlic. Sauté until translucent and lightly golden.

3. 3

   Add the 4 skinless chicken thighs and brown them on both sides.

4. 4

   Add the cubed potatoes, sliced carrots, and chopped tomatoes to the pot.

5. 5

   Season with smoked paprika, dried parsley, salt, and black pepper to taste.

6. 6

   Pour 1.2 L of water into the pot. Cover and let cook until the chicken and vegetables are tender.

7. 7

   Remove the chicken thighs from the pot, shred the meat discarding the bones, and return the shredded chicken to the soup.

8. 8

   Add 250 g of tortellini or cappelletti and cook for the time indicated on the pasta packaging (usually 5 to 10 minutes).

9. 9

   When the pasta is cooked, add 3 tbsp of creamy cheese spread and 4 tbsp of grated parmesan cheese. Stir well until incorporated and creamy.

10. 10

    Finish with chopped fresh parsley, adjust the salt if necessary, and serve hot.

Notes

You can substitute the tortellini with any small pasta of your choice. The creamy cheese spread is optional, but it ensures the characteristic creaminess of this recipe.

Nutrition per serving

• soup
• lunch
• dinner
• comfort food
• one-pot
• chicken
• pasta